Just kidding, I only like the fruits of your labor. The fruits of eight months of Portland drizzle. Rathermore (that’s right), your glorious fresh fruits and vegetables. Come on, weirdo summer, let’s get through the heat wave and onwards to heirloom tomatoes and spin the color wheel of bell peppers, eggplant and cauliflower!

This time, I added almonds,roasted shallots, maitake mushrooms in addition to cremini, & added a couple of spices.

Cherry Whiskey Cookies

I brought these cookies & the pate to the recent Vegan Convergence 2.19. I spent the first half of the gathering selling ice cream (or orchestrating a Purely Decadent body shot photo shoot with Michele, same thing). These cookies are the Oatmeal Raisin Cookies from Vegan Cookies Invade Your Cookie Jar, substituting a small amount of the non-dairy milk for Cherry Whiskey.

I’ve made this before to top salads and been thrilled, but this batch was a little lackluster since I was trying to cut down on the ingredients and salt-factor for a potluck. This version had homemade almond pesto, tahini, water, white wine and coconut aminos.

Both jerk sauce and seitan recipes are from The Urban Vegan. Hot stuff!

Seitan Lite & Greens

The seitan lite recipe is from another fun cookbook I’ve been enjoying – American Vegan Kitchen.

Jelly Donut Cupcakes

from the holy Veganomicon. shockingly, my first time making them. I made both the cupcakes and seitan for an initials potluck last week. The JS for my behind the scenes name, and the JD for my really, really behind the scenes name. Identity crisis, commence.

I’ve wanted to make those jelly donuts before too but don’t you have to let them sit out in a cool room, or something? Nothing around here is safe “out” and definitely nothing is cool right now! Maybe in the winter when I’m bug-free. Yours look super cute, though. How’d they taste? Donutty?
Also, it’s great to hear the name of Isa’s new book AND how super delicious that miso mayo looks.